Chocolate Hazelnut Cake (Eggless)

Last time when I made ferrero roucher style truffles at home, I did not expect feedbacks from certain people. It was encouraging when Mom and MIL both appreciated the efforts.MIL said that I should keep them in stock round the year considering there are small imps running in and out of house to play with my own.I had some of the ingredients stocked up but had no plans to get into the messy affair. My little nephews are on a short visit here so it was on agenda to bake a cake.

Ingredients1 3/4 cups Self raising flour1/4 cup Cocoa powder1 cup Caster Sugar1 cup Softened Butter( I used half butter + half oil)1 cup Curd2-3 Tbsp Warm Milkfor icing (middle layer)1/2 cup Chocolate Hazelnut Paste (Nutella)2 tbsp warm milkfor icing (top)50 gm Dark Chocolate1/2 cup Icing Sugar25 gm ButterCrushed toasted hazelnuts (for sprinkling on top)1 Ferrero Roucher style truffleMethod1) In a large bowl, add the butter, sugar, curd and beat together2) Seive the flour + cocoa powder together3) Add the flour mixture to the butter mixture and fold well4) Add the milk and mixuntil you get a smooth batter 5) In a preheated oven bake the cake (9″ round pan) for 40 min at 180c.6)For the middle layer icing, beat the chocolate hazelnut paste with warm milk to form a smooth paste. Set aside Icing no. 17) Warm the cream till it is slightly hot.8) In a bowl, mix the chocolate (chopped roughly), butter. Pour the cream on top. Mix with a fork9) Beat in the icing sugar to form a smooth paste. Icing no. 210)In the meanwhile check the cake with a spaghetti11) When done, let it cool12) Cut the cake in the center to make 2 halves13)On one layer, spread the Icing no 114) Place the second half of the cake on top15) Spread the icing no 2 on top.16) Sprinkle the hazelnut powder on the edges.17) Place the ferrero roucher truffle in the center.